Genovese

Genovese is a traditional Neapolitan recipe, a ragù made with meat and onions that cooks for several hours. The slow cooking makes the meat extremely tender and the onions transform into a rich, flavorful sauce. Here’s how to prepare it:

Ingredients

• 1 kg white onions
• 800 g beef (preferably shank or eye of round)
• 100 ml extra virgin olive oil
• 50 g butter
• 100 ml dry white wine
• Salt and pepper to taste
• 500 ml beef broth (optional)

Preparation

1. Start by thinly slicing the onions.
2. In a large pot, heat the oil and butter, and sear the meat on all sides until golden brown.
3. Remove the meat from the pot and set it aside. In the same oil, add the sliced onions and let them soften over low heat, stirring occasionally.
4. When the onions start to turn golden, return the meat to the pot.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Add salt and pepper to taste.
7. If desired, you can also add some broth to help with the cooking process, but the onions will already release plenty of liquid.
8. Cover the pot and cook over very low heat for at least 4 hours, stirring occasionally. If necessary, add a little broth during cooking.
9. The Genovese is ready when the meat is tender and the onions have transformed into a thick cream.
10. Serve the Genovese with durum wheat pasta, such as ziti or mezzi paccheri.

Genovese is a dish that celebrates patience and a love for slow cooking; every family has its own version and some cooks add carrots or celery to further enrich the flavor.

Don’t forget to pair this dish with a good red wine, perhaps an Aglianico or a Taurasi, to further enhance the intense flavor of the ragù.